Whipped Cream Cake
"A delicious sweet treat from the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
- Ready In:
- 40mins
- Ingredients:
- 9
- Yields:
-
2 8
- Serves:
- 12
ingredients
- 2 1⁄4 cups cake flour (sift before measuring)
- 1⁄2 teaspoon salt
- 3 teaspoons baking powder
- 3 egg whites, beaten until stiff
- 1 cup heavy cream
- 1 1⁄2 cups sugar
- 1⁄2 cup water
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
directions
- Preheat oven to 350 degrees Fahrenheit.
- Line two 8" cake pans with waxed paper.
- Sift cake flour, salt, and baking powder together three times.
- Whip cream until stiff and fold into egg whites.
- Add sugar gradually and mix well.
- Add dry ingredients alternately with water.
- Add vanilla and almond extracts; blend thoroughly.
- Pour into prepared pans.
- Bake about 25 minutes or until cake tests done.
- When cool, turn out from pans and remove waxed paper.
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RECIPE SUBMITTED BY
Molly53
United States